Vegan “Chicken” Noodle Soup
Warm your soul with this easy vegan “chicken” noodle soup. Perfect for cozy days or when you’re feeling under the weather!
Equipment
- Medium pot
- Cutting board
- knife
- Measuring cups and spoons
Ingredients
- 4 cups 940 ml chicken-flavored vegetable broth (add more if you prefer a brothier soup)
- 1 cup 135 g fresh, frozen, or canned peas
- 1 cup 135 g fresh, frozen, or canned corn
- 6 ounces 170 g extra-firm tofu, cut into 1/8-inch (6-mm) cubes
- 6 ounces 170 g dry udon, soba, or lo mein noodles
Instructions
- Bring the chicken-flavored vegetable broth to a boil in a medium pot.
- Add the peas, corn, and tofu to the boiling broth.
- Return the soup to a boil and add the noodles.
- Simmer for 7 to 10 minutes, or until the noodles are tender.
- Serve hot and enjoy!
Notes / Tips / Wine Advice:
Variation:
Add sliced carrots for extra flavor and nutrition.Wine advice:
Pair with a light white wine like Pinot Grigio or Sauvignon Blanc for a refreshing balance to the hearty soup.Nutritional Information
Calories: 250 kcal | Carbohydrates: 40 g | Protein: 10 g | Fat: 4 g | Sugar: 3 g | Salt: 1.2 mg
